Kimchi burritos

Here it is… my round-eye bastardized version of my friend Jamie’s kimchi burritos.  Hers still put mine to absolute shame, though.  Mainly because it’s hard to find good quality asian ingredients here.  She lives in Irvine and has an insane amount of asian markets to choose from; korean markets, japanese markets, etc.  Here?  We have an asian market.  In Plano.  I used to go weekly but now it’s a 40 minute drive, so I only go once a month or so to stock up on a gallon of soy sauce, 10lb bag of botan rice, and kimchi (of which they only have one kind.  Jamie’s korean market has like 20.  bitch.)

ANYWAY.

Marinade (adapted from Jamiesan’s Spam Musubi marinade)

  • 1 cup low-sodium soy sauce)
  • 1/2 cup brown sugar
  • 3 cloves garlic minced
  • 1 bunch of scallions diced
  • 2 tablespoons ginger shredded
  • 2 teaspoon sesame seed oil
  • 1 serrano pepper minced (if you don’t like spicy don’t use this)
  • a pound or so meat cut into 1″ (bite sized) pieces.  I’ve been using boneless, skinless chicken thighs lately, but that’s because I’ve been avoiding red meat.  I do love short rib though.  Short rib is freaking good.
  1. In a medium sized bowl mix soy sauce, sugar and stir until sugar is dissolved.
  2. add garlic, scallions, ginger, pepper, and sesame seed oil to the marinade and stir to mix together.
  3. either add the meat in the bowl and let marinate, or pour it all in a large ziploc bag to marinate.
  4. let marinate for a few hours.  I’ll let it go anywhere from 2-3 hours to overnight.
  5. stir fry until done (alternatively you could leave the meat whole and grill it; that’s pretty tasty too)

Burritos

Make some rice (I have a rice cooker so all I do is add water, rice, and push a button).

I have two ways of doing the burritos themselves: the full-on version and the quick and easy version.  The full-on version involves chopping up some kimchi, scallions, ginger, and garlic and then adding it to rice in a hot pan with some soy sauce and sesame oil and making a quick version of kimchi fried rice.  The easy version (when I’m lazy) is just to use the rice as is.  Slap some rice, meat, and kimchi on a tortilla.  Roll it up.  Eat it.  Then repeat because one is NEVER enough.

Published in: on March 24, 2010 at 3:05 pm  Leave a Comment  
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Tom Kha Gai soup

My local Thai place makes a really fab Tom Kha Gai, but I hate having to pay $9 for it.  I found this recipe and thought I’d give it a go, and WOW!  Tasty!!  Grossman loooooved it, too.  Granted, it’s not the healthiest meal ever what with the coconut milk and all, but it’s not like I’m having it every day (although I’d really really like to).  I think that next time I’ll add a little more lime juice and maybe some chili garlic paste to give it a little kick.

Tom Kha Gai

Ingredients

  • 1  can (14 oz.) coconut milk
  • 1  can (14 oz.) reduced-sodium chicken broth
  • 6  quarter-size slices fresh ginger
  • 1  stalk fresh lemongrass, cut in 1-in. pieces
  • 1  pound  boned, skinned chicken breast or thighs, cut into 1-in. chunks
  • 1  cup  sliced mushrooms
  • 1  tablespoon  fresh lime juice
  • 1  tablespoon  Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1  teaspoon  sugar
  • 1  teaspoon  Thai chili paste
  • 1/4  cup  fresh basil leaves
  • 1/4  cup  fresh cilantro

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information

Calories:
357 (63% from fat)
Protein:
29g
Fat:
25g (sat 19)
Carbohydrate:
7.2g
Fiber:
0.5g
Sodium:
484mg
Cholesterol:
79mg
Published in: on April 1, 2009 at 2:06 am  Comments (1)  
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Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Damn.  DAMN!  Next time I’m making a double batch because Grossman and I ate the whole thing.  All of it.  And then he licked the plate.  I served this with broccoli and orzo.

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Yield

4 servings (serving size: 1 breast and 2 tablespoons sauce)

Ingredients

  • 1/2  cup  fat-free, less-sodium chicken broth
  • 1/2  cup  balsamic vinegar
  • 2  teaspoons  honey
  • 1  tablespoon  butter
  • 1  tablespoon  vegetable oil
  • 4  (5-ounce) skinless, boneless chicken breast halves (I used a package of boneless, skinless thighs.  I think there were 7 in there)
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  cup  all-purpose flour
  • 2  tablespoons  finely chopped shallots (didn’t have a shallot on hand so I used red onion)
  • Chopped parsley (optional)

Preparation

Combine broth, vinegar, and honey.

Melt butter and oil in a large nonstick skillet over low heat.

While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.

Nutritional Information

Calories:
269 (27% from fat)
Fat:
8.1g (sat 2.7g,mono 2g,poly 2.5g)
Protein:
34g
Carbohydrate:
13.1g
Fiber:
0.2g
Cholesterol:
90mg
Iron:
1.7mg
Sodium:
331mg
Calcium:
29mg
Published in: on February 4, 2009 at 2:12 am  Comments (2)  

Chicken Orzo Salad with Goat Cheese

I’m getting a lot of use out of my Cooking Light magazines lately.  This one was dang tasty; so much so that I’ve now made it three times.  I plan on having some friends over for lunch soon and I just might have to make this for them.

Chicken Orzo Salad with Goat Cheese

Ingredients

  • 1 1/4  cups  uncooked orzo (rice-shaped pasta)
  • 3  cups  chopped grilled chicken breast strips  (I used thighs)
  • 1 1/2  cups  trimmed arugula  (I used spinach)
  • 1  cup  grape tomatoes, halved
  • 1/2  cup  chopped red bell pepper
  • 1/4  cup  prechopped red onion
  • 2  tablespoons  chopped fresh basil
  • 1  teaspoon  chopped fresh oregano
  • 2  tablespoons  red wine vinegar
  • 1  tablespoon  extravirgin olive oil
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 6  tablespoons  (1 1/2 ounces) crumbled goat cheese  (I thought I had it on hand but it turns out it was Feta.  Still tasted great though)

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information

Calories:
295 (23% from fat)
Fat:
7.7g (sat 2.9g,mono 2.8g,poly 1.1g)
Protein:
24.4g
Carbohydrate:
32.1g
Fiber:
2g
Cholesterol:
55mg
Iron:
2.4mg
Sodium:
788mg
Calcium:
40mg
Published in: on January 25, 2009 at 2:32 am  Leave a Comment  
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Chicken a la King

I’m not a big fan of Rachel Ray, but I tried this one years ago and actually liked it a lot.  I happened to have all of the ingredients on hand and it’s totally easy, so voila!  Dinner!

Long Live the Chicken a la King

1 tube jumbo bake-off biscuits (recommended: Pillsbury brand “Grands”), available on dairy aisle
A sprinkle cayenne (spicy) or sweet paprika (mild) (I always forget this part)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breasts (I used thighs)
1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons chopped pimentos (I didn’t have any so I didn’t use them)
1 cup frozen green peas
2 tablespoons chopped flat-leaf or curly parsley

Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.

In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.

Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.

Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

Published in: on December 18, 2008 at 2:23 am  Leave a Comment  
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Soba Noodles with Chicken

Grossman and I are trying to eat healthier (the Red Velvet Cupcakes and butter has kind of made us soft and lumpy), so I thought I’d try a new recipe.  I had some soba noodles on hand so last night I gave them a go.

Soba Noodles with Chicken

2 1/2 T. soy sauce
1 T. honey
Rice vinegar to taste
Sesame Oil (a few shakes)
3 or 4  boneless, skinless chicken thighs, cut into bite-sized pieces
1 package of soba noodles
1 qt low-sodium chicken broth
1 T. lemon juice
1 1/2 cups mung bean sprouts
4 or 5 scallions, minced
Pickled ginger (optional)

Combine 1 1/2 T soy sauce, honey, rice vinegar, and sesame oil in a bowl and mix well.  Add in the chicken thighs.  Let them marinate for about 10 minutes.

Heat a skillet over medium-high heat and add the thighs and marinade.  Saute for about 5-6 minutes till done.  Remove from heat and set aside.

Bring 4 quarts of water to boil in a large pot.

While that’s coming up to a boil, make the broth.  Combine the chicken broth, 1 T. soy sauce, and lemon juice in a saucepan over medium-high heat.  Get it to an almost-but-not-quite-boiling point and keep it there.

While the broth is “simmering”, add a few pinches of salt to the boing water and then add in the soba noodles.  Cook for about 5 minutes or till al dente.  Drain and rinse under cold water.

Assemble!  Put some noodles in a bowl, put some chicken on top, sprinkle with mung beans, scallions, and ginger, and ladle some broth over it all.  Eat!

Just a note, Grossman wasn’t a huge fan of the soba noodles.  I liked it, but I like him more, so next time I’ll do rice vermicelli instead of soba.

Also, the chicken with the marinade was good eatin’.  It would be really good served with rice or on top of a salad.  We had a lot of noodles left over so I’m going to try a cold soba noodle salad thing today.

Published in: on September 9, 2008 at 1:27 pm  Leave a Comment  
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Linguine with Chicken Thighs

If you’re not already checking out recipes from The Pioneer Woman, you should get on that.  Now.  Everything I’ve made so far from that site is damn tasty.  Unhealthy and butter-laden, sure.  But nummy!!  And the pictures.  OMG.  Food porn!

This was a totally easy recipe that I’m definitely adding to our regular meal rotation.

Linguine with Chicken Thighs

Olive Oil
8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
Salt
Pepper
1/2 to 1 medium Onion, chopped
2 to 3 cloves Garlic, chopped
1/2 cup White Wine (or Chicken Broth)
2 28-ounce cans crushed tomatoes
Pinch of Sugar
3 to 4 tablespoons chopped Fresh Parsley
8 large fresh Basil leaves, chiffonadededededed
1 package Linguine noodles, cooked. (Can use any pasta you’d like.)
Fresh Parmesan Cheese, grated, in abundance

Boil a pot of water for the pasta. Cook linguine noodles until al dente.
Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don’t stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate.

In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes.

After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes.

Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter. Top with lots and lots of fresh grated Parmesan cheese. Eat. Faint. Then feel grateful you’ve discovered boneless, skinless chicken thighs. Vow never to be without them again.

Published in: on September 9, 2008 at 12:56 pm  Leave a Comment  
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Mushroom-Stuffed Chicken with White Wine Sauce

Ruths Bookmarkded Recipes

Ruth's Bookmarkded Recipes

Oh. My. GOD! Sooooooo good. SOOOOOOO good! I don’t even have enough “O”s for how good this is. This is going into our “make this as often as possible” rotation. This is also a “bookmarked recipe”. I got the idea from Ruth’s Kitchen Experiments and decided to go through my bookmarks instead of doing something we’ve had before.

Things I did differently: I only added salt prior to adding filling; next time I won’t add any because the bacon added enough salt for us. I used thighs instead of breasts (we prefer thighs in this household). I used a whole small onion instead of a half of a medium. I served it with rice.

Mushroom-Stuffed Chicken with White Wine Sauce

INGREDIENTS
  • 4 slices bacon, finely chopped
  • 1/2 medium yellow onion, small dice
  • 4 ounces crimini mushrooms, cleaned, destemmed, and small dice (about 1 1/2 cups)
  • 1 teaspoon fresh thyme, minced
  • 1/2 teaspoon fresh sage, minced
  • 1 cup dry white wine
  • 2 (10-ounce) boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon butter
INSTRUCTIONS
  1. Heat oven to 350˚F, and arrange a rack in the middle. Heat a large, ovenproof frying pan over medium-high heat and add bacon. Cook, stirring occasionally, until bacon is crisp and browned, about 6 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside.
  2. Return pan with bacon drippings to medium-high heat and add onion. Season with salt and freshly ground black pepper and cook until soft, about 2 minutes. Add mushrooms and herbs, and season again with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 2 minutes. Add 1/2 cup of the wine and cook until all liquid is absorbed. Remove from heat to cool completely. Meanwhile, prepare chicken breasts.
  3. Cut each breast in half horizontally. Place breasts on a cutting board in a resealable plastic bag or between two pieces of plastic wrap. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season chicken all over with salt and freshly ground black pepper.
  4. Lay chicken breasts on a cutting board so the narrow end faces you. Stir reserved bacon into mushroom mixture and place 1/4 of the mixture halfway up each chicken piece. Fold the bottom piece of chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks to secure the rolls and repeat with remaining chicken and filling.
  5. Heat the large ovenproof frying pan over medium-high heat and add olive oil. Once oil shimmers, place chicken in pan seam-side down and cook, undisturbed, until golden brown, about 4 to 5 minutes. Turn chicken pieces over then transfer pan to oven and cook until filling is warm and interior of chicken is white but still juicy, about 8 to 10 minutes.
  6. Remove chicken to a clean plate and cover with foil. Place pan over medium-high heat, add remaining 1/2 cup wine and broth, and scrape up any brown bits stuck on bottom of pan (be careful, handle will be very hot). Cook over medium-high heat until alcohol is cooked off and sauce is reduced by half, about 4 minutes. Remove pan from heat, stir in butter, and season to taste with salt and pepper. Pour over chicken and serve.

I apologize for not taking a picture of it, but the smell made us SO HUNGRY we had to eat it immediately!

Published in: on July 22, 2008 at 12:48 am  Comments (1)  
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